Chile-garlic sauce pumps up the heat, and fresh ginger adds a bright, warm bite.
Flip and continue cooking until set completely, about 30 seconds more.
Transfer to a cutting board and slice into bite-size strips.
Heat the remaining 1 tablespoon oil in the pan over medium-high heat.
Add cauliflower rice, bell pepper, scallion whites and ginger.
Cook, stirring occasionally, until the cauliflower is soft and beginning to brown, about 5 minutes.
Add chile-garlic sauce, soy sauce (or tamari), peanuts and the eggs.
Stir until combined and heated through, about 30 seconds.
Garnish each serving with scallion greens.
One 2-pound head of cauliflower yields about 4 cups of cauliflower rice.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
